How to cook lamb meat? Two easy recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lamb meat is very tender, but it also has a very piquant taste. Dishes from this meat can be found in the recipes of almost any cuisine in the world. The meat of a very young lamb, no more than three months old, is especially valued. It does not have a pronounced smell (unlike lamb), has a softer and more delicate texture. Learn how to cook lamb meat with the recipes below.

Lamb in wine

Ingredients:

• lamb meat - 1.5 - 2 kilograms;
• onion - 3 heads;
• zucchini - 1 piece of medium size;
• garlic head;
• rosemary - teaspoon;
• pepper and s alt;
• juice of one lemon;
• vegetable oil - a couple of tablespoons;
• dry red wine - 400 ml.

Cooking steps

Information on how to cook roast lamb is incredible. The composition of vegetables and spices can be completely different, but the cooking process in many recipes will be similar. If you master it, then by changing spices and other ingredients, you will create everythingnew and new dishes.

First you need to prepare the lamb meat. It should be rinsed under the tap and dried well with napkins or paper towels. No need to cut it, just place it whole in a large saucepan, sprinkle with ground rosemary leaves and add a few chopped garlic cloves.

Preparing the marinade. It is best to prepare it in advance. We mix wine, oil and lemon juice, pour meat with this marinade. Put the lamb meat in the refrigerator for at least 12 hours (you can keep the day).

We will prepare any vegetable broth in advance.

After marinating, take out the meat, dry it, season with pepper and s alt. You can rub with spices to taste. Now we put the meat on a baking sheet and send it to the oven, heated in advance to 180 degrees. The meat should be there for at least 45-50 minutes. What was the broth for? Just now you will need it to water the meat with it so that it does not dry out and become too tough.

After 45 minutes, turn the meat over and simmer the same amount, not forgetting to pour the broth. During this time, you can prepare a side dish. Cut the zucchini into circles, and the onion into not very large cubes. Fry the onion in oil and add the zucchini to it. We cook no more than ten minutes.

The meat is ready. We take it out, and drain the liquid that has formed from fat and broth and filter it. We wrap the meat in foil and return to sweat in the oven for fifteen minutes. We prepare the sauce from the drained liquid - you need to boil it, sprinkle with pepper and s alt. We take out the meat from the foil, cut it into portions, put it on plates,adding garnish. Serve the sauce separately.

Roast lamb

We will need:

• kilogram of lamb meat;
• 30 grams of ginger;
• 4 garlic cloves;
• a pair of rosemary branches;
• tablespoon of honey;
• 100 ml soy sauce;
• 3 tablespoons (tbsp) vegetable oil;
• a teaspoon of ground pepper (black).

How to cook?

Chop the lamb meat into pieces, cutting a little between the bones.

Pour soy sauce into a deep saucepan, put honey and peeled ginger, pre-ground in a blender. Add rosemary to it and mix well. If you want, you can add more or wine vinegar, mustard or red wine. Put the pieces of meat in this marinade. Mix with your hands and leave to marinate for five to twelve hours in a cold place.

Pour oil into a frying pan and heat well. When the oil is hot, put the pieces of meat in it and fry for about four minutes over low heat. Sprinkle with pepper. Peel the garlic cloves and cut in half.

Turn the meat. Add the garlic to the skillet and sauté the meat for another four minutes. How much time to fry? It's up to you: if you like it well-done, you can increase the cooking time.

Cooking lamb sauce. In the meat marinade (evaporated), add a little oil (olive) and chopped onion. Keep on fire for five minutes.

Put the meat on a plate and serve with the sauce. Garnish can be anything.